John Myers
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Roast Rabbit with Red Cabbage
The perfect roast rabbit with red cabbage recipe with a picture and simple step-by-step instructions.
Ingredients for the rabbit roast:
- 0,5 Rabbits
- 4 tbsp Butter
- 250 ml Sour cream
- Salt, pepper, lemon juice
Ingredients for the red cabbage:
- 800 g Red cabbage
- 4 tbsp Sugar
- 6 tbsp Apple Cider Vinegar
- 50 g Fat, bacon fat, lard or similar
- Salt
The rabbit roast:
- I rub half the rabbit, divided into portions, generously with a mixture of salt and pepper and then drizzle the pieces with lemon juice. Melt the butter in a pan.
- Put the parts in and pour the juices over them from time to time. The rabbit is seared brown and crispy on all sides and then washed with a little water.
- Gradually I add the sour cream and let the whole thing cook for about 60 minutes, basting frequently. After the cooking time, I tied the sauce with cornstarch mixed in water.
The red cabbage:
- We prefer the red cabbage when it is cut a little coarser. It is seared with the fat in a saucepan and then add about 1/4 liter of water, as well as the sugar, vinegar and salt.
- The whole thing is now steamed until it is nice and firm to the bite and the water has evaporated.
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